HONEYDEW MELON AND CILANTRO ICE POPS
Make these ice pops in peak melon season for the ultimate summer treat. The cilantro simple syrup and the lime add a bit of zing to the sweet, mild fruit and make the pops extra refreshing.
Provided by Food Network Kitchen
Time 8h40m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Bring the sugar and 1/4 cup water to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Turn off the heat, add the cilantro and stir until completely wilted. Let cool completely at room temperature, at least 30 minutes.
- Put the melon, lime zest and juice and a pinch of salt in a blender. Strain the cilantro syrup into the blender, pressing the cilantro in the strainer with the back of a spoon to extract as much flavor as possible; discard the cilantro. Puree the melon mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout.
- Pour the mixture into the molds, leaving 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and enjoy immediately.
Nutrition Facts : Calories 113 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 158 milligrams, Carbohydrate 29 grams, Fiber 1 grams, Protein 1 grams, Sugar 27 grams
HONEYDEW-LIME POPS
Provided by Gina Marie Miraglia Eriquez
Categories Food Processor Fruit Dessert Fourth of July Picnic Low Fat Vegetarian Kid-Friendly Father's Day Backyard BBQ Frozen Dessert Lime Melon Honeydew Summer Healthy Honey Party Bon Appétit Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8-10
Number Of Ingredients 4
Steps:
- Purée all ingredients and 1/4 cup water in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to extract purée. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops from molds and serve.
HONEYDEW SYRUP
Use this syrup to make Desert Island Pops.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 quart
Number Of Ingredients 2
Steps:
- Place the honeydew pieces in a food processor or a blender. Process until very smooth. Strain the honeydew puree through a medium sieve placed over a glass measure or an open airtight container. Pour in the simple syrup, and stir to combine. Honeydew syrup may be covered and refrigerated for up to 1 day before using.
HONEYDEW LIME POPSICLES
The yield for these ice pops depends on the size of your molds - you could use anything from paper cups to store-bought specialty molds.
Categories Dessert Kid-Friendly Quick & Easy Low Sodium Frozen Dessert Lime Honeydew Summer Vegan Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 to 10 popsicles
Number Of Ingredients 6
Steps:
- Dissolve sugar in water by stirring if using superfine or by heating in a small heavy saucepan if using regular granulated (then cool).
- Blend half of melon and half of lime juice in a blender until smooth. Add syrup and remaining melon and lime juice and purée until smooth. Force purée through a fine-mesh sieve into a 2-quart glass measure or bowl, pressing on solids and then discarding them.
- Pour mixture into molds and freeze until slushy, about 2 hours.
- Insert sticks, then freeze Popsicles until completely hardened, at least 6 hours.
MELON MILK POPS
Cantaloupe, honeydew, and watermelon give these popsicles their tricolor flair. Puree the fruit with lime juice and condensed milk (or go vegan with a coconut version), then layer into molds and freeze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 8h
Yield Makes 10
Number Of Ingredients 4
Steps:
- In a blender, combine watermelon, 2 tablespoons condensed milk, 2 tablespoons lime juice, and a pinch of salt. Puree until smooth. Taste for sweetness; add more condensed milk as desired. Transfer to a pourable container. Rinse blender; repeat with cantaloupe and honeydew.
- Pour 1 to 2 tablespoons of one fruit puree into pop molds. Add 1 to 2 tablespoons each of other two fruit purees and repeat process until molds are filled to 1/4 inch from top. Freeze until firm, at least 8 hours and up to 1 month. To serve, run molds under warm water for a few seconds to release and unmold.
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